Everyday with Allergies

Monday, 30 March 2009

Hot Cross Buns

Hot cross buns are a must-have for Easter time. These may take a little time to make but I am sure you will find they are as good as ones from the baker with the added benefit they are safe for those with allergies.

Warm the milk and place it into a bowl with the yeast and sugar. Stir until combined and the yeast has dissolved. Set aside in a warm place for about 10 minutes until foamy.

Sift flour into a large bowl; add spices and a pinch of salt then stir in dried fruit.

Melt the margarine, then add it along with the yeast mixture and egg replacer to the flour and fruit. Stir the mixture until it forms dough. Knead on a floured surface for 5 minutes or until smooth and elastic. Sprinkle a little flour in a clean bowl, place the dough in and cover with plastic wrap. Stand in a warm place for about 1 hour or until doubled in size.

Divide dough into 16 equal-sized pieces and roll into balls. Place in a greased 23cm square cake tin. Cover with plastic wrap then stand in a warm place for about 30 minutes or until the buns have risen to the level of the tin's rim.

Preheat oven to 200°C. Pipe the paste (see below) into crosses over the top.

Bake for 10 minutes then reduce oven to 180°C and bake for a further 15-20 minutes or until golden. Turn on to a wire rack. Brush warmed golden syrup over the top of hot buns as a glaze.

Serve warm.

Paste for crosses:

Combine flour and sugar in a small bowl; slowly add enough water while mixing to form a smooth paste, but be careful to not make it too runny. Spoon mixture into a piping bag.

Cut through the mango either side of the stone. Dice these two cheeks and place in a large bowl. Halve the avocado, carefully peel the skin off and remove the stone. Dice the avocado and add it to the mango.

Slice the spring onions and add them to the mango with the finely chopped herbs. Squeeze the lemon juice over the top and mix everything together.

Heat a little olive oil in a large frypan. Fry the barramundi for 4-6 minutes each side.

Spoon the salsa on top of the barramundi. Serve with chips and a salad.

Place the warm milk, yeast, and sugar in a bowl. Stir until combined and the yeast dissolves. Set aside in a warm place until foamy.

Sift the flour and cinnamon into a large bowl. Rub in the margarine until mixture resembles breadcrumbs. Add the yeast mixture, warm water and egg replacer. Stir to combine. Cover and set aside in a warm place for 1 hour or until doubled in size.

Once the dough has doubled in size turn it onto a floured surface. Knead for 5 minutes or until smooth. Roll out dough to a 25x30cm rectangle.

Melt the margarine and brush three-quarters of it over the dough.

Topping:

Sprinkle the dough with finely chopped apple and sultanas. Combine the brown sugar and cinnamon and sprinkle over apples and sultanas. Starting from the long side, roll up the dough and topping like a Swiss roll.

Grease a 23cm springform cake tin and line with baking paper. Cut the roll in half and then cut each half into four equal slices. Place scrolls, cut side up, in the prepared tin. Brush the remaining margarine over the top of the scrolls. Cover and set aside for 25–30 minutes in a warm place until scrolls have increased in size by a third.

Preheat oven to 180°C. Bake for 20–25 minutes or until golden and hollow-sounding when tapped on top. Cool in the tin for 15–20 minutes, then transfer to a plate.

Icing:

Sift icing sugar into a bowl. Stir in boiling water until well combined. Drizzle icing over slightly warm scrolls.

Heat the oil in a large saucepan, brown the onion, and add the mince and brown it. Add the herbs, spices, and sauce and simmer for five minutes. Then set aside.

Tomato layer:

Chop the tomatoes into small chunks. Heat the oil in a small saucepan, add the basil, tomatoes and tomato passata, and stir. Simmer for two minutes, then set aside.

Béchamel sauce:

In a large saucepan, melt the dairy-free margarine. Add the flour and cook for one minute. Remove from heat and gradually add milk, stirring continually. Return to heat and stir until the mixture thickens.

Assembly:

Drain the pasta and pour it evenly into the bottom of a lasagne dish. Carefully spoon the tomato sauce evenly over the pasta. Next, spoon the mince over the top of the tomato sauce, and finish with the layer of béchamel sauce. Top with grated soy cheese.

Remove any fat from the chicken breasts, and roughly cut them into strips.

Heat a little oil in a large frypan and place the chicken strips into the pan. Cut the lemon in half and squeeze the juice of one half over the chicken strips. Sprinkle half of the marjoram evenly over all the strips.

Cook for 5 minutes then turn. Repeat the lemon and marjoram and cook for a further 5 minutes.

Serve with steamed vegetables and potato wedges or with a slice of lemon and some tomato salsa for dipping.

Thursday, 19 June 2008

Apple and Peach Muffins

I have used tinned peaches for this recipe however you can use fresh peaches if they are in season. You can also make them as mini muffins for young children, just reduce the cooking time to 12-15 minutes.

Sift flour into a large bowl; add sugar and coconut stir to combine. Add the vinegar, oil and milk and beat using electric beaters until ingredients are well combined. Stir through the apple puree and peach.

Spoon mixture into prepared muffin pans. Bake in a moderate oven for 20-25 minutes or until golden.

Icing: Place margarine in a small bowl and add sifted icing sugar. Beat with an electric mixer until combined. Slowly add milk and beat until smooth. Spoon into a piping bag and pipe a small amount onto the top of each muffin, top with a slice of peach.

Sift flour into a large bowl, and then rub in the margarine until it resembles bread crumbs. Add the soy cheese and stir through.

Pour in the milk and mix until just combined. Do not over mix or the scones will not rise.

Using a dessert spoon, drop heaped spoonfuls of mixture onto prepared tray. Leave room between each scone for them to grow a little during cooking. Sprinkle a little extra cheese onto the top of each scone. Bake for 15 minutes or until golden.

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Everyday with Allergies

Hot Cross Buns

Hot cross buns are a must-have for Easter time. These may take a little time to make but I am sure you will find they are as good as ones from the baker with the added benefit they are safe for those with allergies.

Warm the milk and place it into a bowl with the yeast and sugar. Stir until combined and the yeast has dissolved. Set aside in a warm place for about 10 minutes until foamy.

Sift flour into a large bowl; add spices and a pinch of salt then stir in dried fruit.

Melt the margarine, then add it along with the yeast mixture and egg replacer to the flour and fruit. Stir the mixture until it forms dough. Knead on a floured surface for 5 minutes or until smooth and elastic. Sprinkle a little flour in a clean bowl, place the dough in and cover with plastic wrap. Stand in a warm place for about 1 hour or until doubled in size.

Divide dough into 16 equal-sized pieces and roll into balls. Place in a greased 23cm square cake tin. Cover with plastic wrap then stand in a warm place for about 30 minutes or until the buns have risen to the level of the tin's rim.

Preheat oven to 200°C. Pipe the paste (see below) into crosses over the top.

Bake for 10 minutes then reduce oven to 180°C and bake for a further 15-20 minutes or until golden. Turn on to a wire rack. Brush warmed golden syrup over the top of hot buns as a glaze.

Serve warm.

Paste for crosses:

Combine flour and sugar in a small bowl; slowly add enough water while mixing to form a smooth paste, but be careful to not make it too runny. Spoon mixture into a piping bag.

1 Comments:

Yummy - very tasty - light and delicious. I might a sligt variation increased sugar to 1/2 cup and I think you could almost do 3/4 of a cup; I also allowed extra time for raising on both occassions; I used 100ml of canola oil. Excellent Recipe thank you

Cut through the mango either side of the stone. Dice these two cheeks and place in a large bowl. Halve the avocado, carefully peel the skin off and remove the stone. Dice the avocado and add it to the mango.

Slice the spring onions and add them to the mango with the finely chopped herbs. Squeeze the lemon juice over the top and mix everything together.

Heat a little olive oil in a large frypan. Fry the barramundi for 4-6 minutes each side.

Spoon the salsa on top of the barramundi. Serve with chips and a salad.

Place the warm milk, yeast, and sugar in a bowl. Stir until combined and the yeast dissolves. Set aside in a warm place until foamy.

Sift the flour and cinnamon into a large bowl. Rub in the margarine until mixture resembles breadcrumbs. Add the yeast mixture, warm water and egg replacer. Stir to combine. Cover and set aside in a warm place for 1 hour or until doubled in size.

Once the dough has doubled in size turn it onto a floured surface. Knead for 5 minutes or until smooth. Roll out dough to a 25x30cm rectangle.

Melt the margarine and brush three-quarters of it over the dough.

Topping:

Sprinkle the dough with finely chopped apple and sultanas. Combine the brown sugar and cinnamon and sprinkle over apples and sultanas. Starting from the long side, roll up the dough and topping like a Swiss roll.

Grease a 23cm springform cake tin and line with baking paper. Cut the roll in half and then cut each half into four equal slices. Place scrolls, cut side up, in the prepared tin. Brush the remaining margarine over the top of the scrolls. Cover and set aside for 25–30 minutes in a warm place until scrolls have increased in size by a third.

Preheat oven to 180°C. Bake for 20–25 minutes or until golden and hollow-sounding when tapped on top. Cool in the tin for 15–20 minutes, then transfer to a plate.

Icing:

Sift icing sugar into a bowl. Stir in boiling water until well combined. Drizzle icing over slightly warm scrolls.

Heat the oil in a large saucepan, brown the onion, and add the mince and brown it. Add the herbs, spices, and sauce and simmer for five minutes. Then set aside.

Tomato layer:

Chop the tomatoes into small chunks. Heat the oil in a small saucepan, add the basil, tomatoes and tomato passata, and stir. Simmer for two minutes, then set aside.

Béchamel sauce:

In a large saucepan, melt the dairy-free margarine. Add the flour and cook for one minute. Remove from heat and gradually add milk, stirring continually. Return to heat and stir until the mixture thickens.

Assembly:

Drain the pasta and pour it evenly into the bottom of a lasagne dish. Carefully spoon the tomato sauce evenly over the pasta. Next, spoon the mince over the top of the tomato sauce, and finish with the layer of béchamel sauce. Top with grated soy cheese.

For sugar-free mud cake, you can try substituting the brown sugar with a brown sugar replacement, corn syrup, or honey. If you use a liquid substitute for brown sugar you may need to reduce the water added. You could substitute the chocolate for a sugar-free dark chocolate (such as http://wellnaturally.com.au/info/chocolate-dark-nutrition), allergies permitting. Hope this helps.

Remove any fat from the chicken breasts, and roughly cut them into strips.

Heat a little oil in a large frypan and place the chicken strips into the pan. Cut the lemon in half and squeeze the juice of one half over the chicken strips. Sprinkle half of the marjoram evenly over all the strips.

Cook for 5 minutes then turn. Repeat the lemon and marjoram and cook for a further 5 minutes.

Serve with steamed vegetables and potato wedges or with a slice of lemon and some tomato salsa for dipping.

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Apple and Peach Muffins

I have used tinned peaches for this recipe however you can use fresh peaches if they are in season. You can also make them as mini muffins for young children, just reduce the cooking time to 12-15 minutes.

Sift flour into a large bowl; add sugar and coconut stir to combine. Add the vinegar, oil and milk and beat using electric beaters until ingredients are well combined. Stir through the apple puree and peach.

Spoon mixture into prepared muffin pans. Bake in a moderate oven for 20-25 minutes or until golden.

Icing: Place margarine in a small bowl and add sifted icing sugar. Beat with an electric mixer until combined. Slowly add milk and beat until smooth. Spoon into a piping bag and pipe a small amount onto the top of each muffin, top with a slice of peach.

Sift flour into a large bowl, and then rub in the margarine until it resembles bread crumbs. Add the soy cheese and stir through.

Pour in the milk and mix until just combined. Do not over mix or the scones will not rise.

Using a dessert spoon, drop heaped spoonfuls of mixture onto prepared tray. Leave room between each scone for them to grow a little during cooking. Sprinkle a little extra cheese onto the top of each scone. Bake for 15 minutes or until golden.